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In a bowl, cut butter into flour until mixture resembles course crumbs. Stir in the sour cream. Turn onto a lightly floured surface; knead 6-8 times or until mixture holds together. Shape into four balls; flatten slightly. Wrap in plastic wrap' refridgerate for four hours or overnight.

Unwrap one ball. Sprinkle 2 tbspsnsugar on waxed paper; coat all sides of ball with sugar. Roll into a 12-in x 5-in rectangle between two sheets of waxed paper. Remove top sheet of waxed paper. Sprinkle dough with 3/4 tsp cinnamon. Lightly mark a line down the center of the dough, making two 6-in x 5-in rectangles.

Startin with a short side, roll up jelly-roll style to the center mark; peel waxed paper away while rolling. Repeat with other short side. Wrap in plastic wrap; freeze for 30 minutes. Repeat three times. Place remaining sugar on waxed paper. Unwrap one roll. Cut into 1/2-in slices; dip each side into sugar. Place 2-inches apart on ungreased baking sheets.

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